Snickerdoodle Cupcakes with Cinnamon Frosting

Snickerdoodle Cupcakes with Cinnamon Frosting is a lacto ovo vegetarian hor d'oeuvre. For 65 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 233 calories. This recipe serves 24. Head to the store and pick up milk, cinnamon sugar, vanillan extract, and a few other things to make it today. 875 people have tried and liked this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Deliciously Sprinkled. Overall, this recipe earns a not so outstanding spoonacular score of 18%. Users who liked this recipe also liked Snickerdoodle Cupcakes with Cinnamon Swirl Frosting, Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting, and Snickerdoodle Cupcakes: Fluffy Frosting Perfection.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Slowly add flour mixture, and milk and mixing until just combined. DO NOT OVERMIX!Pour the cupcake batter into the cupcake liners ( about 3/4 the way full).Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.Allow cupcakes to cool before frosting.To make the frosting:Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.Frost cupcakesusing a piping bag or knife.

 

Step by step:

1. Preheat oven to 350F degrees. Line (

2. muffin tins with 24 cupcake liners. Set aside.In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar.

3. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Slowly add flour mixture, and milk and mixing until just combined. DO NOT OVERMIX!

4. Pour the cupcake batter into the cupcake liners ( about 3/4 the way full).

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.Allow cupcakes to cool before frosting.To make the frosting

1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

2. Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high-speed and beat for 3 minutes.

3. Add more cream if needed for spreading consistency.Frost cupcakesusing a piping bag or knife.

Nutrition Information:

covered percent of daily need